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Essentials: Onion Marmalade

Source of Recipe

From "Homestead Kitchen" by Eivin Kilcher


Recipe Introduction

"I love this with venison or any red meat, but it also goes nicely with pork. The other day I tried it with salmon, and that was good, too. Truly, it is so delicious, I think it would be good on almost anything!"

List of Ingredients

â—¦ 3 Tbsp grapeseed oil
â—¦ 6 medium onions, thinly sliced (about 8 cups)
â—¦ ¾ cup dark brown sugar, lightly packed
â—¦ ½ cup balsamic vinegar, plus more if needed
â—¦ 1½ tsp salt
â—¦ ½ tsp black pepper


Recipe

In a wide, heavy-bottomed stockpot, heat the oil over medium-high heat. Add the onions and stir to coat them evenly with the oil. Cook undisturbed for the first few minutes, until the bottom layer starts to brown. As your onions begin to take on color through the cooking process, you will need to stir more frequently and continue to lower your heat; the natural sugars in the onions will begin to caramelize and cling to the pan. If necessary, add a small amount of water to deglaze the pan and work off any dark bits with a wooden spoon to prevent scorching. The longer and slower you let your onions cook, the sweeter they will become, so be patient. The end result is wonderful.

When the onions are a dark brown color, add the sugar and vinegar. Bring to a simmer, then reduce the heat to low and simmer gently for 8 to 10 minutes, or until the mixture is thick and the onions are soft and sticky. You will need to be very vigilant toward the end of the cooking, stirring often so the onion mixture does not stick to the pan and burn.

Season with the salt and pepper and note that the marmalade will thicken further as it cools. If it's too sweet for your liking, a touch more vinegar will cut the sweetness.


Makes 2 cups